Because of the fermentation process for sourdough goodies I give "her" 2 days lead time to ensure the process is happening correctly. I will notify you by a text when your order is ready to be picked up.

This means I use a combination of flours. I implement a long fermentation process, eighteen plus hours, for my dough, which decomposes any remaining gluten. The Natural bacteria in the sourdough breaks it down making it easier to digest even for the most gluten sensitive people. Leaving the item 85-90%GF. This is why I say gluten conscious. With that being said, my entire kitchen is not gluten Free, so you are to order at your discretion.If you have any other questions, please ask.

Absolutely 💯 I love a challenge or something new. Message me, and let's make something cool.

The short version is sourdough starter is a mixture of flour and water that hosts a stable blend of beneficial bacteria and wild yeasts. This mixture is continually maintained with regular refreshments and is used to leaven and flavor new bread dough. Unlike baking yeast, which is a quick rise, a sourdough starter requires a longer fermentation process, resulting in a more complex and tangy taste. Additionally, sourdough starters enhance the nutritional value of bread by breaking down gluten and making it easier to digest.

My starter is named after my great Aunt Rita, dough-rita. I would go spend time with her during the summertime and she was the coolest old Italian lady ever. She never had any of her own children, so we got spoiled in a lot of ways. She had purplish hair, ate homemade cookies for breakfast with her coffee, and would not take crap from anyone. I guess I take after her, hahahha. I read a statement in a book on sourdough that said to name your starter after someone Important to you. So, dough-rita was born. 🖤💜😜